Chicken chili is sometimes called white chili. There are many styles to fix, and sometimes this style contains little, or no, tomato juice. It commonly contains noodles, as well as chicken, to reinforce the lighter color choice. In some ways, lighter colored chili is more filling in smaller amounts and often has fewer spices. A good gentle chili for people with allergies and who have recently been ill. Sometimes, this style of chili is even served cold in the summer. An easily adjustable recipe, add or subtract ingredients as desired. Gluten free cornbread or crackers also add flavor and texture.
Pre Cook Preparation:
Marinate: No
A. Timer set to thaw meat for about 2 hours
B. Timer set to the time to begin preparation prior to cooking
C. Timer set for 1 hour later, when meal should be ready to eat
D. Stay with meal to stir frequently
Meal Adaptations:
Physical Accommodations:
Cut meat to bite sized before sitting down
Frozen or canned vegetables can be used
Long oven mitts and oven rack puller
Sit on a stool while stirring
Visual Accommodations:
Colored chopping boards
Contrasting colored wooden spoon
Potential Food Allergy or Intolerance:
Cheese (lactose)
Chicken
Chili Powder
Mushrooms
Noodles (gluten)
Onions
Pepper
Potatoes
Spices
Meatless Preparation Avoid:
Chicken
Substitute with: ________________
Utensils:
Chopping board
Fork
Paring knife
Pot holders
Spatula
Spoon.
Pan: 8 quart pan with lid
Ingredients:
Meat:
2 pounds of diced chicken
Vegetables:
15 ounces of chili beans
2 (15 ounce) cans of dark red kidney beans
2 (15 ounce) cans of light red kidney beans
2 (15 ounce) cans of great northern beans
Optional:
46 ounces of tomato juice
15 ounces of tomato sauce
2 cups of diced onions
2 cups of shredded cheese
1 package of noodles (gluten free)
Up to 1/2 cup of chili powder
Other ingredients:
1 teaspoon of salt
Spices, such as pepper, to taste
Preparation time: 10 minutes
Preparation:
1. Chop chicken into cubes and add to 8 quart pan with lid.
2. Add:
15 ounces of chili beans
30 ounces of dark red kidney beans
30 ounces of light red kidney beans
30 ounces of great northern beans
Optional:
46 ounces of tomato juice
15 ounces of tomato sauce
2 cups of diced onions
2 cups of shredded cheese
1 package of gluten free noodles
Up to 1/2 cup of chili powder
1 teaspoon of salt
3. Stir frequently until mixture comes to a boil.
4. Lower temperature 1/3.
5. Cover and continue to stir every 10 minutes.
Cook Temperature: Medium to low
Cook Time: 1 hour
Servings: 10+
Storage Solutions: Square containers in individual servings with or without vegetables
Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer
Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources
Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources
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